Caprese Mac n' Cheese

Preheat the oven to 450°F. Bring a large pot of salted water to a boil for pasta. Add tomatoes, just half the garlic, 1 tbsp olive oil, and a pinch of salt and pepper to the baking dish and roast until tomato is soft, 6 to 8 minutes. Remove from the oven and set aside until step 4. (4-serving meal: use 2 tbsp olive oil)

Add pasta to boiling water, stir, and cook until al dente, 8 to 10 minutes. Drain and rinse pasta. Leave pasta in the colander. In a small bowl, combine breadcrumbs, 1 tbsp olive oil, and a pinch of salt and pepper and stir. (4-serving meal: use 2 tbsp olive oil)

Return the large pot to the stove over medium heat. Add butter and remaining garlic and cook until garlic is fragrant but not browned, 1 to 2 minutes. Add miso paste and flour to the pot and stir until the mixture forms a paste. Add almond milk and a pinch of salt and pepper, whisk, and bring sauce to a simmer. Add cheese and cook, stirring often, until mixture thickens, 2 to 4 minutes. Turn off heat. Add pesto, sun-dried tomatoes, and cooked pasta to the pot and stir to combine.

Set the oven to broil on high. Transfer pasta mixture to the baking dish with the tomatoes and mix well. Sprinkle with breadcrumbs and broil until breadcrumbs are golden brown, 3 to 4 minutes. Enjoy! TIP: All broilers are different; watch carefully to ensure breadcrumbs don’t burn.